One boneless pork shoulder roast, your favorite pork rub or marinate (mine is a blend of garlic powder, coarse black pepper, oregano and onion powder), fresh garlic cloves.Make a few slits about 2 in. deep into the pork roast and insert pieces of the fresh garlic into them.
Rub the exterior of the roast with your rub (or marinate with your favorite) and place the roast in a zipper bag in the refrigerator for about 12 hrs.
Prepare a thick cut grilling plank about 3/4" to 1" thick.
Place the roast on the heated plank and cover it with foil and tuck about an inch of the foil all the way around under the plank. Cook the roast at about 350d for 1 1/2 to 2hrs. until the temperature of the roast reaches 160d. Indirect heat works best.
For the last 15 min. of cooking time uncover the roast and allow the plank to smoke heavy with direct heat.
I have also lay the roast on a bed of fresh chives or oregano while cooking. The herbs flavors really transmit into the meat in this kind of cooking method.
Submission by Sharon, Scottsdale, AZ 7/08
Cedar Planked Spare Ribs
Recipe Contest Winner!!!
Easy prep and cooking. Use a cedar plank the right length to fully hold the kabob sticks you are using.
1.5 lbs. bnls leg of lamb cubed in about 3/4 in. pieces
2 tablespoons minced garlic
1 cup chopped green onion or chives
3/4 cup white wine
1/3 cup balsamic vinegar
1/3 cup infused or plain olive oil
2 tablespoons flavored mustard (Dijon or another unique flavor)
Lemon juice from one lemon
1 tablespoon dried rosemary or thyme
1 teaspoon cumin
Salt and coarse pepper to taste
Veggies cut to the same size as the meat cubes. Zucchini, white potatoes, tomatoes, onion, peppers, ect.
Soak plank or planks in apple juice or water for about an hour, mix all the above ingredients together in a glass dish or zipper bag and marinate in refrigerator for a few hours or overnight. Par cook potatoes so they will completely cook when added to the kabob along with the other meat and veggies, put marinated meat and veggies on skewers and preheat the plank in preparation to add the kabobs. Place kabobs on heated plank and grill with lid closed until the meat is cooked to proper temp. Some of the veggies may be cooked to tender crisp but that is really neat!
Submitted by Tommie, Phoenix, AZ 5/16/09
Cedar Planked Mediterranean Stuffed Pork Loin Roast
This is a wonderful and delicious recipe I really enjoy. It is easy to prepare and makes a great show when served and enjoyed by all. It uses a Nature's Choice Thick Cut 12 in. Grilling Plank and the pork loin roast is about 1/2 whole (2 1/2 - 3 1/2lbs). If you need to make more use a whole pork loin and use a longer plank or two end to end. It will not only be enjoyed by your dinner guests but the entire neighborhood will be filled with the aroma of cedar and this main meal feast.
I have attached "Part One" and "Part Two" videos to take you through the easy steps. After the videos are printed ingredient lists used for the recipe as well as another stuffing version and an optional sauce recipe to serve at the table.
Cook In Your Home Oven Too!!
This recipe can be prepared for use in your home oven on the same cedar plank show in the video. Just prepare the meat and plank as shown but instead of cooking it on your covered grill outside put it on the center rack of your oven with a cookie sheet or other pan on the bottom rack to catch the juices as they run off the plank. For the first half of the cooking time in the oven, cover the roast with foil and tuck it under the plank a bit. This will help infuse more of the cedar aroma to penetrate your pork roast. The plank will not smoke in your oven so the infuse the cedar aroma into the pork you will need to add the foil. After the roast is about half cooked take off the foil and allow your stuffed roast to brown.
Mediterranean Rub Ingredients:
1tbs. dried thyme
1tbs dried oregano
1tsp. dried crushed rosemary
1 tsp. coriander
1 tsp. cumin
1 tsp. dried basil
1 tsp. dried parsley flakes
1 tsp. dill weed
Garlic Powder to taste
Onion Powder to taste
Coarse Pepper to taste
Make more of this rub for later use. It will work very well on poultry and chops too.
To make it into a marinate, add citrus juice and olive oil then place your food and marinate in a zipper bag and let it rest in the refer for an hour or two.
Mediterranean Stuffing Ingredients:
Use your own tastes for the amounts of these ingredients. Some will like more of one than the other.
Fresh Spinach Leaves
Fresh Sliced Mushrooms
Sliced Black Olives
Fresh Crumbled Feta Cheese
Fresh Minced Garlic
Coarse Black Pepper
Alternative Stuffing Ingredients:
Cranberry Apple Stuffing Mix
1 cup croutons of your choice
1/2 cup chicken stock
1 cup seeded chopped green apples skin included
1/3 cup dried cranberries
1/3 cup chopped toasted walnuts
1/4 cup minced green onion tops
2 tbs. maple syrup
1 tsp. minced rosemary leaves
Mix all ingredients together and let is rest while you prepare the roast, chops or chix breasts for stuffing.
Optional Mustard Sauce Ingredients:
Excellent on grilled meats and seafood, serve right at the table.
4 lg egg yolks
1 clove garlic minced
1/3 cup Dijon mustard
1/4 cup dry white wine
1 tbl. water
2 tbls. softened butter
1/2 cup heavy cream
Recipe and video by Larry Hinzman-Owner The Grilling Planks SuperStore
Sage Chops and Apple
New Page 1
Sage Chops With Apple
Type of grilling or roasting plank used in recipe
1 Cedar plank 15" or 4 individual serving planks
Ingredients and measurements
4 boneless pork chops
1 red onion thin sliced
2 apples thin sliced
1/2cup apple juice
2 tbsp. olive oil
1 tbsp flour
1 tbsp brown sugar
1 1/2 tsp rubbed sage
1tsp minced garlic
1 tsp thyme leaves
1/2 tsp ground allspice
1/2 tsp paprika
Recipe prep directions
Marinate chops in apple juice for about an hour. Mix flour and spices in bowl. After chops have marinated coat them with flour mixture.
Prepare plank on hot grill, place a thin layer of onion on food side of plank then add chops and top with apple and onion slices. Grill until chops are cook completely cooked and apples have softened. I made them once on
separate smaller planks in individual servings. The planks and chops all went right onto each persons plate.
Submission from Jim in Madison Wisconson
Attention: With any recipes and food product, you should aware that you and others may have certain allergies to certain ingredients. Review a recipe carefully to ensure that it is free of any ingredients that you may be allergic to. If you prepare any recipe on this site, you absolve Creekside Furniture, The Grilling Plank SuperStore and the authors of each recipe from any responsibility for any adverse effects to the recipes that you choose to prepare and share.
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